Directions

Preheat oven to 425 degrees F. Â In the bowl of a food processor or blender, finely grind the walnuts with the sugar to make a paste.Â Place in a small bowl and mix well with the egg. Â On a lightly floured surface unfold the pastry and roll into a rectangle about 14 by 9-inches. Transfer to a buttered large baking sheet and spread the walnut paste evenly over the bottom, leaving a 1/4-inch border. Fold the dough border over to form an edge. Arrange the apricot and peach slices in overlapping rows on top of the paste and sprinkle with the sugar.Â Â Bake until edges are just golden brown, about 20 minutes. Transfer to a wire rack. Â In a small saucepan combine the jam and Cognac and bring to a simmer, stirring, just until the jam is melted. Brush the hot galette with the jam and let sit for 5 minutes before serving. Â To make the crÃ¨me frÃ¢iche garnish, beat together the crÃ¨me frÃ¢iche with the sugar. Serve with the galette. Â